Page 101 - Café 24-7 recipes

Need to assume most stores don’t have a UNOX:

Bolognese Sauce
core Ingredients: 675g Beef Mince
Qty
Ingredients

Qty Ingredients 150g Diced Onion
1.8kg (1 x Batch) Lasagne Bolognese Sauce 6g Minced Garlic
1.5kg (1 x Batch) Bechamel Sauce 12.5g Beef Booster
540g Lasagne Sheets 4.5g Mixed Herbs
226g Tomato Paste
100g Shredded Tasty Cheese (topping)
580g Crushed Tomatoes
90g Shaved Parmesan Cheese, garnish
110g Water
1/8 Bunch Flat leaf Parsley, garnish 40ml Olive Oil, additional

METHOD:
Method: 1. Place all ingredients except those highlighted in yellow in
planetary bowl with paddle attachment on speed 1 and mix
1. Spray rectangular lasagne tray (what size?) for 2-3 mins. Cook in UNOX on Bolognese setting.
Serving Size: 9 well. Can this be frozen? Shelf life fresh? Frozen?
Shelf Life: 5 days 2. Lay three lasagne sheets in tray (breaking one Frozen meals . BB date ? Instructions .how to defrost.and reheat
Bechamel Sauce: in half to fit in the gap, continue this on with

the various layers).
Qty Ingredients
3. Spread 600g Lasagne Bolognese Sauce evenly TO PORTION/PACKAGE:
1.5L Milk over lasagne sheets.
15g Vegetable Booster 4. Layer three lasagne sheets over lasagne Cut into 9 equal portions (3 x 3) – score first
80g Cornflour Bolognese sauce using scoring roller or measure using ruler
33g Parmesan, Shaved dividing length and width equally by 3.( 400
75g Tasty Cheese, Shredded 5. Spread 500g Bechamel sauce evenly over the
lasagne sheets. grams )
METHOD: 6. Repeat steps 2-5 two more times. Serve in 750mL Genfac Containers.
7. Top final bechemel layer with tasty cheese.
1. Make paste with cornflour, vegetable booster and a 8. Cook in UNOX on “Lasagne” setting.
small amount of the milk. Garnish with 10g shaved parmesan cheese and a
2. Heat remaining milk until almost boiling. 9. Cool completely before portioning. generous sprig of flat leaf parsley.
3. Whisk in paste over heat until thickened. 101
4. Remove from heat and stir through cheeses.